Blackberry Pie Recipe

Ingredients:

For the Pie Crust:

• 2 1/2 cups all-purpose flour
• 1 teaspoon salt
• 1 cup unsalted butter, cold and cut into small cubes
• 6-8 tablespoons ice water

For the Blackberry Filling:

• 5 cups fresh blackberries, washed and drained
• 3/4 cup granulated sugar
• 1/4 cup cornstarch
• 1 tablespoon freshly squeezed lemon juice
• 1 teaspoon lemon zest
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 2 tablespoons unsalted butter, cut into small pieces

For Egg Wash (Optional):

• 1 large egg
• 1 tablespoon water

For Serving (Optional):

• Vanilla ice cream or whipped cream

Instructions:

1. Prepare the Pie Crust:

   • In a large mixing bowl, whisk together the flour and salt. Add the cold butter cubes and use a pastry cutter or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs.
   • Gradually add the ice water, 1 tablespoon at a time, and mix until the dough just begins to come together.
   • Divide the dough into two equal portions, shape each into a disk, wrap them in plastic wrap, and refrigerate for at least 1 hour.

2. Preheat the Oven:

   • Preheat your oven to 375°F (190°C).

3. Prepare the Blackberry Filling:

   • In a large mixing bowl, gently toss together the blackberries, granulated sugar, cornstarch, lemon juice, lemon zest, cinnamon, nutmeg, and salt until the blackberries are evenly coated.

4. Roll out the Pie Crust:

   • On a lightly floured surface, roll out one disk of chilled pie dough into a circle large enough to line a 9-inch pie dish. Carefully transfer the rolled-out dough to the pie dish, gently pressing it into the bottom and sides.

5. Fill the Pie:

   • Pour the blackberry filling into the prepared pie crust, spreading it out evenly. Dot the top of the filling with small pieces of butter.

6. Prepare the Top Crust:

   • Roll out the second disk of chilled pie dough into a circle large enough to cover the top of the pie. You can create a lattice crust or a solid crust with slits for ventilation. Trim any excess dough and crimp the edges to seal.

7. Optional Egg Wash:

   • In a small bowl, whisk together the egg and water to make an egg wash. Brush the top crust with the egg wash for a golden finish.

8. Bake the Pie:

   • Place the pie on a baking sheet to catch any drips. Bake in the preheated oven for 45-50 minutes, or until the crust is golden brown and the filling is bubbly.

9. Cool and Serve:

   • Allow the blackberry pie to cool on a wire rack for at least 1 hour before serving. Serve slices of pie warm or at room temperature, optionally with a scoop of vanilla ice cream or a dollop of whipped cream.

10. Enjoy:

    • Enjoy the delicious sweetness of fresh blackberries in every bite of this homemade blackberry pie!

Note: Store any leftover pie covered in the refrigerator for up to 3 days. Allow it to come to room temperature or gently reheat before serving.